Are you supposed to separate chicken leg quarters?

I normally buy chicken leg quarters frozen in the ten pound bag. It's usually the cheapest chicken and since I normally cook for just myself, a ten pound bag has about ten servings in it. During the fall, winter and spring, I usually roast them one way or another, one at a time, so one bag will last me almost... show more I normally buy chicken leg quarters frozen in the ten pound bag. It's usually the cheapest chicken and since I normally cook for just myself, a ten pound bag has about ten servings in it. During the fall, winter and spring, I usually roast them one way or another, one at a time, so one bag will last me almost 2 months.

But now my gf's wants to see my apartment, so I invited them for dinner.

I'm planning on making lemon pepper chicken, using a bottle of lemon pepper marinade.

I'll also be serving crescent rolls, Garlic Herb Brussels Sprouts, mixed green salad, and an Italian Cream Cake that I'll get from the bakery section of the supermarket.

I had Easter lunch with them. I know I can't outdo her mother's cooking, so I'm not trying to do a lot of from scratch cooking. I'm getting a meal on table, and I know I can execute this one very well.

But back to my question. When it's just me, I bake the leg quarters in once piece and season it with whatever I have on hand. A lot of times it's just garlic powder. But I know the lemon pepper marinade will work very well.

But if I'm making it for company, should I separate the thigh from the drumstick or serve it as one piece. I know that it gets kind of messy when eating it as one piece (with my hands). but you're not going to use a knife and fork on drum legs and thighs even with company are you?

You don't have to--the only time I separate them is if I'm making a dish where I brown them in a pan before cooking some other way. You get more surface to brown if they're separated. Otherwise, I don't bother.

Anonymous · 1 month ago

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· just now

There is no "supposed" to about it.
You can if you want.
In this case I would cut the chicken into pieces.

I separate them because I like the thighs for some recipes and not others.
I tend to use legs more for soup.
Separating them will save time cooking them.
They are easier to package and freeze if you cut them and wrap them separately.

Bottom line is these are legs and thighs you have purchased and you cook them the way you want so freeze them the way you want.

The comment I do have is this. If you are buying them already frozen it is much easier to leave them the way they come. It can be dangerous to try to cut frozen chicken, or any frozen items for that matter. And more dangerous to thaw them, cut them then freeze again. (dangerous in a different way though)

The fun is letting them figure out how to eat it. I bake chicken leg quarters all the time for my family. Usually that means four at a time in a glass baking dish. I season with whatever is on hand, but I could suggest a buttermilk marinade before seasoning and cooking. I also like the powdered mesquite or lemon pepper seasonings and for me, garlic in any form is required. (maybe not for your company.) I do 1 hour at 400 deg covered with foil, then remove the foil for about ten minutes of browning and crisping. One thing, always save your drippings when finished. Drain into a large cup and sit in the fridge overnight. Here's why. The fat will turn whoite and ploat to the top. Scrape it off and keep the pure chicken stock/gel underneath. Wrap this in plastic wrap and freeze. The fat can be/was used in the old days for candlemaking and can be used for aoapmaking, But you don't need to keep it these days. These little gel hockey pucks as my daughter calls them however, are pure flavor gold. You can defrost these and use for making gravy (with mashed potatoes for next time), soub bases and flavorings for nearly every dish. They are also quite delicious to add to your water if you are boiling potatoes for making mashed ptatoes as well, go well in your casseroles, and many other dishes. You're just initially separating the flavor from the fat. Give this a try. Remember, there is more flavor in this piece of chicken than any of the rest you can use.

Yes, you can separate, but unless you are frying pieces, I see no need for it. Even though it's a quarter, everyone like a bigger piece on their plate. Go for it.

A suggestion - Asian mild sweet chili sauce is an excellent second sauce to have on hand with your favorite barbecue sauce or honey mustard for this meal.

I would suggest separating the leg from the thigh and also buy a few breasts, some people don't like dark meat. As you say, it will be less messy to eat pieces and some people don't want a whole quarter.